"This feast of flavor combines two of my favorite comfort foods: Barbecue Pulled Jackfruit with Mac and Cheese. This radical recipe is perfect for a big family picnic, soulful Sunday dinner, or a protein-packed lunch. I absolutely adore how easy this recipe is and it’s seriously wild that the Barbecue Pulled Jackfruit turns out to be identical to Texas pulled pork! With this dish you get the magical meaty and ooey gooey cheesiness that you crave but you would never ever know it’s 100% plant-based, gluten-free, and nut-free. Hope you enjoy my loves! "
Vegan BBQ Mac and Cheese
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Recipe Intro From onegreatvegan
This vegan mac and cheese is topped with BBQ pulled jackfruit. Make extra for sandwiches all weekend long!
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- Recipe Card
Prep time 30mins
Cook time 45mins
Serves or Makes: 2-4 servings
Recipe Card
For the BBQ pulled jackfruit
ingredients
- 1/2 white onion, thinly sliced
- 3 tablespoons vegan butter or vegetable oil
- 2 cups red bell pepper, thinly sliced
- 4 cups jackfruit, thinly sliced
- 1/4 cup apple cider vinegar
- 2 tablespoons vegan steak seasoning
- 2 tablespoons vegan pork seasoning
- 2 tablespoons vegan worcestershire sauce
- 1 tablespoon smoked paprika
- 1 1/2 tablespoons garlic powder
- 1 1/2 tablespoons onion powder
- 1/2 tablespoons maple syrup
- 1 teaspoon mustard powder
- 1 teaspoon liquid smoke
- 1 cup BBQ sauce, plus more for serving
- Chopped green onions, for garnish
For the mac and cheese
ingredients
- 1 1/2 cups full fat coconut milk
- 1/3 cup nutritional yeast
- 2 tablespoons tapioca flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 tablespoon maple syrup
- 2 teaspoons cumin powder
- 1 teaspoon smoked paprika
- 1 1/2 tablespoons pink Himalayan salt
- 1/4 tablespoon black pepper
- 4 cups dry gluten free noodles
For the BBQ pulled jackfruit
Method
Step 1
Preheat oven to 445°F. In a large, deep pan, sauté the white onions in vegan butter or vegetable oil. As the onions begin to become translucent, add bell pepper. Add jackfruit to the pan and sauté everything together.
Step 2
Add apple cider vinegar, vegan steak seasoning, vegan pork seasoning, vegan Worcestershire sauce, smoked paprika, garlic powder, onion powder, maple syrup, mustard powder and liquid smoke, stirring to coat.
Step 3
Continue to cook and stir the jackfruit mixture until the liquid has fully cooked into the jackfruit. Add BBQ sauce, stirring to incorporate.
Step 4
Transfer jackfruit mixture from the pan to a large parchment paper lined baking sheet. Bake for 18-28 minutes, or until the jackfruit looks crispy and the edges are dried out.
For the mac and cheese
Step 1
In a medium bowl, mix together coconut milk, nutritional yeast, tapioca flour, garlic powder, onion powder, maple syrup, cumin powder, smoked paprika, salt and black pepper until well incorporated and smooth.
Step 2
In a large pan over high heat, add the coconut cheese mixture and whisk the ingredients until the cheese begins to thicken up. You will see the cheese start to bubble in the middle of the pan, and that’s how you know it is time to whisk it around! Once the coconut cheese is at the thickness of traditional queso, turn off the heat and continue to whisk so it does not burn.
Step 3
While the cheese cooks, cook the noodles in boiling salted water until al dente. Reserve some pasta water before draining the noodles.
Step 4
Pour your desired amount of coconut cheese into cooked noodles, adding reserved pasta water as necessary. Mix everything together gently.
Step 5
Top mac and cheese with BBQ pulled jackfruit, a drizzle of BBQ sauce and chopped green onions for garnish. Enjoy!